EP0786943B2

EP0786943B2 - Ice-cream coating compositions

Info

Publication number: EP0786943B2
Application number: EP95933418A
Authority: EP
Inventors: Frederick William Cain; Helga Manson; Jeroen Van Straalen
Original assignee: Loders Croklaan BV
Current assignee: Loders Croklaan BV
Priority date: 1994-09-30
Filing date: 1995-09-22
Publication date: 2002-06-05
Anticipated expiration: 2015-09-22
Also published as: KR970705933A; DE69509914D1; ZA958237B; KR100392741B1; WO1996010339A2; AU713549B2; JPH10506286A; EP0786943B1; CA2199827C; JP3614438B2; WO1996010339A3; AU3609395A; CA2199827A1; DE69509914T2; US5939114A; EP0786943A1; DE69509914T3

Abstract

Ice-cream coating compositions with reduced waxiness are obtained by using as fat the following triglyceride-compositions: < 10 % of SSS; 25 - 80 % of SUS; 2 - 20 % of SSU; 8 - 60 % of (SSU + USU); < 10 % of U3; S = saturated fatty acid with C16-C24; U = unsaturated fatty acid C18+, while the C16:C18 - saturates weight ratio of the triglycerides is > 2.0.

Description

Conventional ice-cream coatings are based on lauric fats. Preferred lauric fats applied for this purpose are coconut oil and palm kernel oil or fractions thereof. However, such fats, in particular the coconut oil-based fats, have drawbacks when applied in ice-cream coatings. Apart from the fact, that the SAFA-level, i.e. the total of saturated fatty acids and trans-unsaturated fatty acids is very high (90-100%), it was also found that the use of these fats in ice-cream coatings led to the occurrence of waxiness upon eating. This waxiness problem was considered as a severe problem and much effort has been invested in order to overcome this problem; however, so far this effort did not lead to a satisfactory and economically feasible solution.
In EP 502,697 chocolate compositions are disclosed, wherein the fat phase is based on a fat with 10-85 wt% of S₂U-triglycerides and with 15-90 wt% of SU₂-triglycerides, while at least 35% of S₂U consist of S₂Ln (Ln=linoleic acid). According to the specification fats, wherein the S₂Ln mainly consist of SSLn are useful for frozen desserts. In the examples 16,17 and 18 different applications of these fats are illustrated; i.e. in ice-cream-in sugar corn cup; as cub-like chocolates in ice-cream and as ice-cream bars containing a chocolate centre. In the text the application of those fats in ice-cream coating is given in a generic sense. It is further explained in the text that U₃ should be present for oral mouth feel, but cannot be afforded because of cooling problems. Moreover, the use of fats high in SSLn means that no natural fats can be applied, as no natural fat is known that is high in SSLn. Therefore, the fats must be synthesized.
From EP 189669 a fractionation-process is known, wherein palm oil is fractionated into a product, comprising
(a) at least 70% SOS
(b) less than 9.5% SSO
(c) 4 - 20% combined SUU/UUU/SLS
(d) less than 8% SLS
(e) less than 2.5% SSS
(f) having a C_18:0/C_16:0-ratio of less than 0.8

₃

We found new ice-cream coating compositions, that overcome the problem of waxiness. These new compositions can be based both on natural fats and on synthetic fats.

Therefore, our invention concerns ice-cream coating compositions, containing a fat with the following triglyceride composition:

SSS	<10 wt%, preferably <5 wt%, most preferably <3 wt%;
SUS	25-80 wt%, preferably 35-75 wt%;
SSU	2-20 wt%, preferably 5-18 wt%;
(SUU + USU)	8-60 wt%, preferably 12-25 wt%
U₃	< 10 wt%, preferably <5 wt%.

and wherein the triglycerides are a blend of fats A and B, wherein fat A is a fat with an SUS-level of more than 50 wt%, preferably more than 70 wt% and fat B is a liquid fat with an (U₂S + U₃) content of more than 35 wt%, preferably more than 55 wt% and wherein fats A and B are both fractions of palm oil.
wherein S = saturated fatty acid with 16-24, preferably 16-18 C-atoms and U = unsaturated fatty acid with at least 18 C-atoms, while the C_16:0 : C_18:0 weight-ratio of the triglyceride is more than 2.0.

Although S can be any saturated fatty acid with 16-24 C-atoms, we prefer to use fats wherein S is a saturated fatty acid with 16-18 C-atoms. Very suitable fats are based on fats wherein the C_16:0 : C_18:0 weight ratio is more than 5.0, preferably more than 8.0.
U in above definition could be any mono- or poly unsaturated fatty acid with at least 18 C-atoms. This thus includes both cis and trans unsaturated fatty acids. However, we prefer to use the cis-isomers, as those are considered to be healthier than the trans isomers. A particular preference exists for fats, wherein U comprises C_18:1 and C_18:2, while the weight-ratio SOS:SLnS is more than 2.0, preferably >6.0 (O = C_18:1 and Ln = C_18:2).
As the fats present in our compositions must display good oral properties during eating, while the mouth-temperature during eating of ice-cream is between 15 and 25°C, the solid fat-content of those fats at 25, 20 and at 0°C is important. Those fats therefore preferably have a S.F.I. (measured by NMR-pulse, not stabilized) at the temperature indicated of:
N₀ >50 , preferably >60, most preferably 70-90
N₂₀ >20, preferably >35, most preferably 40-70
N₂₅ = 0-40, preferably 7-30.
The triglyceride-compositions that we apply could be made by synthetic routes, e.g by chemical or enzymatic (inter)esterification of appropriate starting materials. Examples thereof being: glycerol, monoglycerides, diglycerides and triglycerides, which can be converted with the appropriate fatty acids, fatty acid esters, anhydrides, or other triglycerides. However, a far more convenient route for the preparation is by using natural fats or fraction thereof.
Therefore, we prefer to apply triglycerides in our compositions, wherein the triglycerides of the blend of fats A and B are both derived from palm oil. The weight ratio U₂S: U₃ in fat B preferably is more than 1.0. The use of palm oil base triglycerides is preferred, because of its availability and its price.
It will be evident, that part of our invention is also an ice-cream coating, comprising sugar, fat and optionally one or more of the following components: cocoa powder, milk components and emulsifiers, wherein the fat at least partly consists of the fat defined above. In particular ice-cream coating having the following composition
25-60 wt% of sugar
20-70 wt% of the fat as defined above, and
0-30 wt% of at least one of the components from the group consisting of: cocoa powder, milk protein, lactose, emulsifier and one or more flavours, such as strawberry, raspberry, lemon, yoghurt, etc. have shown to give good results.
In a last embodiment our invention also comprises the use of a fat in ice cream coatings, wherein a fat with the composition as defined above is applied in the coating in order to avoid waxiness.

Examples

1.1 Ice-cream coatings were made according to the following recipe:

wt%

sugar 25.8

fat 59.2

cocoa powders N/11/N 13.0

skim milk powder 1.7

lecithin 0.3

In above recipe three different fats were applied (A,B and C). Fat A being a fat according to our invention (a mixture of palm oil fractions), fat B also being a fat according to the invention (another mixture of palm oil fractions) and fat C being coconut oil as reference fat.
The triglyceride composition of fats A, B and C is given below:

Fat SSS SUS SSU SU₂ U₃ C₁₆/C₁₈ (Sat)

A 2.5 71.1 7.9 15.8 1.3 8.3

B 2.1 59.2 6.5 27.9 2.3 8.6

C 83.7 4.2 11.3 0.8 0 3.3

These fats displayed the following N-line (NMR, not stabilized)

Fat N₀ N₂₀ N₂₅

A 89.7 65.2 23.2

B 80.7 45.2 9.5

C 90.5 39.5 2.2
1.2 The coatings were made by mixing the ingredients, refining the blend on a 3-roll refiner and conching. The compositions were kept at about 40°C and ice-creams were dipped into the compositions.
1.3 Dripping time, drying time and weight of the coating were evaluated. The results are mentioned in the table below:

Fat coat. T. °C drip time (sec) dry-time (sec) weight% on product

A 40 8 76 16

B 40 8 93 16

C 40 11 46 14
1.4 Sensory evaluations by a taste-panel after 1 week storage at -20°C demonstrated that the products wherein fats A or B were used were slightly softer and less brittle than the products, containing fat C. However, the products containing A or B were less waxy, than the products containing C.
2.1 The recipe of example 1 was applied again. However, two other fats D and E were compared with our fat A. Fats D and E are based on a blend of a palm oil fraction and a liquid oil (sunflower oil for D and soybean oil for fat E). The triglyceride composition of fats D and E was:

Fat SSS S₂U U₂S U₃ C₁₆/C₁₈ (Sat)

D 2.3 74.2 6.8 16.1 7.1

E 2.3 75.2 10.0 11.3 7.5

So fats D and E are higher in the very soft U₃-triglyceride than the fats according to our invention.
2.2 Although fats D and E led to dripping times, drying times and weight% coating on product, comparable with the use of our fats A and B, we also found in the sensory evaluation, that the products containing D and E were more waxy, than the products containing our fats A or B. This is unexpected, as it was assumed that waxiness would be related with the amount of liquid triglyceride (= U₃) in the fat composition (the more U₃ the less waxier). We found the opposite.

Claims

Ice-cream coating composition, containing a fat with the following triglyceride composition: SSS <10 wt%, preferably <5 wt%, most preferably <3 wt%; SUS 25-80 wt%, preferably 35-75 wt%; SSU 2-20 wt%, preferably 5-18 wt%; (SUU + USU) 8-60 wt%, preferably 12-25 wt% U₃ < 10 wt%, preferably <5 wt%.

and wherein the triglycerides are a blend of fats A and B, wherein fat A is a fat with an SUS-level of more than 50 wt%, preferably more than 70 wt% and fat B is a liquid fat with an (U₂S + U₃) content of more than 35 wt%, preferably more than 55 wt%, and
wherein fats A and B are both fractions of palm oil,
wherein S = saturated fatty acid with 16-24, preferably 16-18 C-atoms and U = unsaturated fatty acid with at least 18 C-atoms, while the C_16:0:C_18:0 weight ratio of the triglyceride is more than 2.0.
Ice-cream coating composition according to claim 1, wherein S = saturated fatty acid with 16-18 C-atoms, while the weight ratio C_16:0:C_18:0 is more 5.0, preferably more than 8.0.
Ice-cream coating composition according to ciaim 1 or 2 wherein U comprises C_18:1 and C_18:2, while the weight-ratio SOS:SLnS is more than 2.0, preferably >6.0 (O = C_18:1 and Ln = C_18:2).
Ice-cream coating composition according to claims 1-3, wherein the triglycerides display a solid fat index (NMR-pulse; not-stabilised) at the temperature indicated of:

N₀ >50, preferably >60, most preferably 70-90

N₂₀ >20, preferably >35, most preferably 40-70

N₂₅ = 0-40, preferably 7-30.
Ice-cream coating composition according to claims 1-4, wherein the triglycerides have a content of saturated fatty acids, plus trans unsaturated fatty acid of less than 80 wt%, preferably less than 70 wt%, most preferably 50-65 wt%.
Ice cream coating, comprising:

25-60 wt% of sugar

20-70 wt% of the triglycerides, as defined in claims 1-5,

0-30 wt% of at least one of the components from the group consisting of: cocoa powder, milk protein, lactose, emulsifier, and one or more flavours.
Coated ice creams, wherein the coating has the composition according to claim 6.
Use of a fat in ice cream coatings, wherein a fat with the composition as defined in claims 1-5 is applied in the coating in order to avoid waxiness.